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Re: Smoking my Brisket - HELP PLEASE!


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Posted by Big Daddy's Q'n Crew on August 19, 2011 at 16:15:34:

In Reply to: Smoking my Brisket - HELP PLEASE! posted by High Heel Mama on August 19, 2011 at 08:51:56:

I’m with meatcutter. I cook hotter. I cook at 250 to 275. When brisket hits around 165-175, I wrap in foil with a about ˝ to 1 cup beef broth/base poured in the foil. At 190, I start to probe. When probe goes in with no resistance, I pull it off the cooker. I open foil to vent, re-close and rest. Slice against the grain of the meat.

Your pork butt will cook at the same temp. You will notice that your pork butt will hit around 160-170 and the temp will stall or “plateau”. Don’t worry, this is normal and sometimes can take a while to get going again. Once it does, it will get up in temp fairly quickly. If you’re doing pulled pork, I take mine to 195-205, remove, rest for a few, then pull while hot and sauce.

Email is BigDaddysQnCrew @ earthlink . net if I can help


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